Five Steps to Safe Food Vending at Events

1. Temporary Food Structure (Food Vendor Booth)

Ensure the following are provided for your food vendor booth (if applicable):

• Tent/Canopy is of sufficient size, sturdy, waterproof and protects the food preparation area from contamination
• Floors are made from materials that can be easily cleaned and sanitized
• Walls and ceilings are made from weather-resistant materials
• Physical barriers around cooking equipment to prevent access and injuries
• Bright lighting throughout the food booth
• All mobile food equipment (tank gauges, refrigerators, freezers, and water pumps, etc.) is functioning properly

2. Safe Food Handling

• All food sold or offered must be from an approved source (inspected by a government agency)
• Water and ice used for food preparation must be from safe sources
• Store and transport cold foods below 4°C (40°F)
• Store and transport hot foods above 60°C (140°F)
• Keep all food items off the floor on shelves, racks or pallets
• Cook/reheat foods to the proper internal temperature and verify with a probe thermometer
• Ensure food processing is conducted at an inspected facility and preparation at the event is limited to final assembly

3. Hand Hygiene and Food Handler Requirements

• Ensure the hand washing station is setup with clean water in a jug with spigot, liquid soap, paper towels and a container for catching wastewater.
• Vendors handling only pre-packaged low-risk, non-hazardous foods may provide a hand hygiene station equipped with hand sanitizer containing between 70% – 90% isopropyl alcohol.
• Food handlers wash their hands as required using provided hand washing stations
• Food handlers are not showing any signs or symptoms of an infectious illness (vomiting, diarrhea, fever, coughing, sneezing, etc.)
• At least one certified food handler is always on staff during the operation of the food booth
• Food handlers wear clean garments and hair restraints (hairnets, caps, etc.)

4. Cleaning Chemicals and Sanitation of Reusable Utensils

• Equipment is provided to wash-rinse-sanitize reusable or multi-use utensils with the appropriate sanitizer concentration in parts per million (ppm)
• Cleaning chemicals are clearly labelled and safely stored away from food
• An approved sanitizer such as chlorine bleach or quaternary ammonium compounds (Quat)
• To sanitize reusable utensils, use an approved sanitizer such as 100 ppm chlorine bleach or 200 ppm quaternary ammonium compounds
• To sanitize food contact surfaces or equipment use an approved sanitizer such as 200 ppm chlorine bleach or 400 ppm quaternary ammonium compounds

5. Waste Storage and Removal (including Pest Control)

• Provide enough garbage bins with bags and lids to safely collect and store waste until disposal
• Control pest activity by safely storing and removing food and waste, providing adequate lighting, and keeping food storage/handling areas clean

Additional Information for Food Vendors

If any food safety issues happen during the event, they should be fixed right away to keep food safe and people healthy.

Minor issues should be fixed immediately before they become critical issues. Minor issues include but are not limited to the following:

• Cleaning spills
• Emptying garbage bins
• Replenishing hand washing supplies

Critical issues can lead to an immediate health hazard, or may not have a quick fix. Actions should be taken to protect the health of attendees by either stopping operations or closing the food booth. Critical issues include, but are not limited to the following:

• Sewage back-up/flooding
• Fire
• Reports of foodborne illness

A food vendor should be closed for the following reasons:

• No water or hand wash stations in food preparation area
• Reports of foodborne illness
• No electricity to operate cold holding/hot holding/cooking equipment
• Food is not protected from contamination such as environmental or pest/wildlife activity, fire, sewage back-up or flooding

Once closed, notify Toronto Public Health immediately by calling 416-338-7600 or 3-1-1

Learn more by visiting Toronto Public Health’s Special Event Food Vendors webpage.